Green tea: Green light for good health

Green tea comes from the Camelia sinensis plant and it is processed by pan frying or steaming the leaves to prevent oxidation. This helps to preserve its green color and high antioxidant content. Green tea is purported to systematically reduce cancer risks, mainly ovarian, endometrial and prostate. Green tea reportedly provides ways and means to control blood sugar, but more research is needed across the board to prove beyond a doubt that these claims are factual.

Green tea seems to speed up metabolism and even to a greater degree with exercise. It also reduces the risk of cognitive impairment (dementia and Alzheimer’s). It lowers the risk of Type 2 Diabetes complications. Other benefits would be better skin elasticity, slows down tooth decay and seems to relieve osteoarthritis pain.

The tea plant was initially cultivated in China thousands of years ago. It was used for health purposes as far as 3,000 years back. They use it in dietary supplements, as well as natural blood cholesterol supplements. The FDA approved it for an ingredient in topical ointments that fight various fungi.

Green tea seems to increase blood flow. It is also an antioxidant as it reduces the free radicals in our bodies which are precursors to cancer. Oxidative damage is the first layer of many diseases or disorders.

The main chemicals in green tea would be EGCG (Epigallocatechin), l-theanine, potassium, iron, calcium and caffeine. The caffeine content of green tea is about 35 milligrams for each 8-ounce cup, which is considered “moderate.” The l-Theanine is responsible for smooth and consistent delivery of caffeine while minimizing the spikes in blood sugar. Green tea contains B vitamins as well as tannins and folic acid.

In production, green tea leaves are rolled to create standard green teas or ground to make matcha green teas. There are two main varieties of green teas characterized by their production either in China or Japan. Chinese green teas characterized by leaves are roasted during the drying stage of the process. This results in green teas that are toasty and woodsy in flavor. Japanese green teas are steamed during the drying process and tend to be more vegetal, floral and sweet than the Chinese version.

The side effects, in general, can be avoided by moderation. Most of the side effects occur as a result of consuming massive amounts—something most tea lovers don’t have a problem with—however, certain individuals with peculiar sensitivities or those on many or even just certain medications (cholesterol reducers, for example) should definitely check with their physician before drinking even one cup per day.

Some of the side effects can be as follows, but again, know these would occur as a result of “overdoing it” thinking that if a little helps a lot will do miracles; this is wrong thinking:

1) Stomach issues, usually caused by the tannins. Diarrhea can occur from the caffeine content.

2) Headaches from caffeine sensitivity.

3) Sleep problems: chemical compounds in green tea can block the release of natural sleep compounds (melatonin).

4) Anemia and iron deficiency: It can block iron absorption, again, if consumed too heavily. The “antidote” for this is to add lemon juice to your green tea as the vitamin C counteracts the iron absorption issue.

All in all, it is a very good thing to add green teas to your diet as there is aptitude for much more good than bad. If you are on prescription meds, just have a chat with your doctor and they may say just one cup a day and that would be great! It is never good to throw out the baby with the bath water! Utilize all God has given us to stay healthy, wealthy and wise. Green teas are a great “green light” start!